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Thursday, April 8, 2010

Pasta with Pungent Parsley Pesto

From the kitchen of One Perfect Bite...Forgive the alliteration. I know it's bad, but my children named this dish years ago while making merry at the dinner table. It was a working mother's secret weapon and I made it a lot when I needed something fast and easy to pair with broiled steak, chicken or, in a pinch, even poached eggs. The making merry part was usually at my expense and the alliteration was the result too many good teachers and overactive, albeit creative, imaginations. This was back in the day when we didn't grill, we broiled and at that time pesto, the basil and pine nut variety, was sweeping the country. My children didn't care for the standard version, so I had to search for and experiment with other types. The one I found for our use is based on a recipe developed Patricia Wells and it is much easier to make than its more familiar cousin. The pungent portion of the alliteration comes from a few anchovies that are added to parsley as it's processed. Unless you let it sit too long you won't know they're in the sauce, though I must admit their flavor can become harsh if it sits for too long before being served. This is one of those rare sauces that I like to make just before I add it to the pasta. Freshly made, it is delicious and the anchovies are barely discernible. This is very easy to make if you have a food processor. There are folks who insist it is more flavorful if made in a mortar and pestle. I leave the method up to you. Here's the recipe.

Directions:1) Combine garlic, salt, anchovies and parsley in bowl of a food processor. Pulse 2 or 3 times, or until the sauce is well-mixed. Scrape down sides of bowl. While machine is running, add lemon juice and olive oil in a slow stream. Adjust salt and pepper to taste. Set aside.2) Bring 6 quarts of water to a boil. Add 2 to 3 tablespoons of salt and return to a boil. Add capellini and cook according to package instructions. Drain, reserving about 1 cup of water, and transfer to a very large bowl. Add 3/4 of pesto to pasta and toss to coat strands evenly. Add water by tablespoons if it seems to dry. Cover bowl for 1 minute. Toss again and add oil to moisten pasta. Transfer pasta to serving bowls, adding a spoonful of reserved pesto to each bowl. Serve immediately. Yield: 6 servings.

Simple and effective! Thank you Mary for answering about the lemon slice directly on my blog, it is a good way actually, sometime comments get lost because we lack the time to go back to the older posts (I try to, but at present I have limited internet connection!).

The lemon and anchovies are a fabulous idea...I personally love the alliteration... those names stick in you head. One of my favorites is called green slime rice... it's really delicious but, honestly, that's what it looks like. Also it makes people laugh when you tell them that's what they're eating! Lovely picture too, Mary!

I have a very similar recipe by sophia loren that I make time and time again. I love it, its a definite staple in our house.http://www.donutstodelirium.com/2009/06/sophia-lorens-pasta-recipe/Yours looks great, I can tell its going to be delish!*kisses* HH

I remember making a kind of parsley pesto a while ago, but it was soooo heavy on the garlic, it was impossible to eat it on a day that involved social interaction of any kind. This looks more reasonable - and I love anchovies in anything.

Mary, your photos are taking my breath away, while your recipes are making my mouth water. WOW! Pesto (basil kind) has been one of my favorites since I was a little kid. I remember my mother whirling around the fresh basil, garlic, olive oil and parmesan in the food processor as I counted down the seconds until we could eat. I like your addition of anchovy fillets. I'm a big fan of salty and fishy fish. Plus, they are good for you! This recipe is definitely a keeper! Thank you for visiting my blog. I'm so happy to have found yours, and can't wait to see what other masterpieces with which you come up. Take care, Nicole

Made it for dinner tonight and DH wolfed it down. Gave it two thumbs up. Of course, he's an anchovy lover of the first rank, so he'll love it tomorrow for lunch too. I keep a safe distance from fillets but like them in the background. I thought it was delish, too. Thnx for yet another yummy dish.

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